Crêpes à la normande

Put the flour in a mixing bowl and make a well in the flour. Pour in the milk while stirring and mix until smooth. Add the eggs one by one, vanilla sugar, a pinch of salt and finally the melted butter. Let the batter rest for 20 minutes.

Peel the apples, remove the cores and cut the apples into very thin slices.

Heat the Tefal pancake pan and add a tablespoon of oil or butter. Pour a spoonful of batter into the pan, turn around so that the batter is well distributed over the bottom of the pan. Divide apple slices and sprinkle with some brown sugar. Let it bake until the apple softens.

Then pour some batter over, so that the apple is covered. Fry the crepe until the top begins to dry, turn it over and bake until the crepe is browned. Sprinkle a spoon over it, keep the pan tilted so that it burns (or keep a burning match). Let burn out and serve immediately with a whipped cream. Make the other crêpes as well.